Green Bean Salad with Pumpkin Seed Dressing |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup green (hulled) pumpkin seeds (not roasted; 2 1/4 oz) or pine nuts (2 1/2 oz) |
1 small garlic clove, minced |
1/4 cup extra-virgin olive oil |
1/4 cup water |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
2 tablespoons finely chopped fresh cilantro |
3/4 lb green beans (preferably haricots verts) |
2 small tomatoes (1/2 lb total), halved, seeded, and cut lengthwise into 1/4-inch-wide strips |
Directions:
1. Toast pumpkin seeds in a dry small heavy skillet over moderately low heat, stirring frequently, until puffed but not browned, about 6 minutes. (If using pine nuts, toast until pale golden, about 7 minutes.) Transfer to a plate to cool. Reserve 1 tablespoon seeds, then purée remaining seeds in a blender with garlic, oil, water, lemon juice, cumin, salt, and 1 tablespoon cilantro until smooth.
2. Cook beans in a large pot of boiling salted water until just tender, 4 to 6 minutes. Drain in a colander, then plunge into a bowl of ice and cold water to stop cooking. Drain beans and pat dry.
3. Arrange beans on a plate and drizzle with two thirds of dressing. Top with tomatoes and remaining dressing, then sprinkle with remaining tablespoon cilantro and reserved pumpkin seeds.
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